Whole brown Red lentils- Sabut Masoor or Massar are pinkish brown lentils that make a mean earthy stew. These lentils are Brown on the outside and pinkish orange on the inside. There are certain spices that work very well with them. Some flavor profiles I have grown up with and some discovered after I started cooking and experimenting. Hints of Cinnamon cardamom and bitter leaves(fenugreek and Curry leaves) take this daal to an amazing new level.This version has fresh curry leaves. Fresh curry leaves can be bought at an indian store and kept in the freezer in an airtight container for a few months. They freeze well. You can also order fresh curry leaves or dried curry leaves or curry leaves powder on amazon.com. Curry leaves can be added to a variety of lentils. Dried curry leaves can be kept longer and can be a good yearly investment if you plan to make daals often 🙂Curry Tree is a tropical tree. The leaves of the tree are called curry leaves or sweet neem or Kadi patta, and used in stews, dry vegetable preparations, chutneys and other ways. Fenugreek Leaves(Methi), fresh or dried have a very bitter but intriguing flavor profile especially when added to lentil/bean stews or other curries. Methi requires a post of its own. Other amazing whole Masoor recipesWhole Masoor and Mung bean stew with shallots. One of my faves.Missir Wot – Ethiopian Red lentil Stew.Dassana’s North Indian Style Sabut Masoor.Lentil/Bean stews and curries Collection here.Steps:Soak them lentils.Chop up the veggies. Grab some fresh curry leaves.Make Tadka/tempering.Add lentils, water, salt and spice and cook until tender. Serve hot as is, with a cashew cream drizzle with rolls or crackers as a stew or a daal with Flat breads.

Variations: Use fennel seeds instead of mustard and cumin.Add other veggies like celery, carrots, broccoli, or greens.Use other similar lentils like spanish pardina or green or puy.Method:Soak the lentils for atleast 2 hours to overnight. Drain the water and keep ready.

In a pressure cooker, add the oil and heat at medium.

When the oil is hot, add mustard and cumin seeds and cover(the seeds will sputter out of the cooker).

Add in the curry leaves, asafetida(hing- optional), and chopped chili. Mix for a few seconds.

Add the ginger, garlic and onions and cook for 4-5 minutes until onions are translucent.

Add in the chopped tomato, garam masala and turmeric powder and mix well. Cook for 3-4 minutes until tomato is mushy. This is the Tadka.

Add the drained and washed lentils, cauliflower, water and salt and pressure cook on low-medium heat for 3 whistles then at low heat for another 10 minutes.

To refresh the daal, add a fresh tadka/tempering. heat oil, add mustard and cumin seeds and some red pepper flakes and pour over the daal.

If using a pan, Add the the soaked lentils or slow cooker cooked lentils to the onion mixture along with salt, water and cook on low-medium, partially covered until the lentils start to disintegrate. 45-55 minutes for soaked, 20 odd minutes for cooked lentils. Taste and adjust salt and spice, take off heat.

I never soak my lentils…. Should I? I was always pleased that they cooked up in less than an hour without soaking! Oh wow, the curry leaves, the cauliflower and the fragrant spices all sound like a match made in heaven! I wish we lived closer, we could hang out on the couch together and be silly. I hope you are feeling better soon my dear. xx

i always soak them. it makes them easier to digest and get more nutrients:) i soak the split ones too.. which take 15 mins to cook with or without soaking.i know right.. it would be so much fun to sit around and eat loads of daal:)

I love your recipes, is one of the few that make the dishes with real food and not invented food (vegan cheese, vegan meat etc). I’m a fan of oriental food, especially Indian food to be mostly vegetarian. Thanks for your work

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